Key difference - baking soda vs. baking soda

A leavening agent is any compound that causes a dough to expand in volume by releasing gases. The most common raising agents in baked goods production are baking soda, baking powder, dry yeast, steam, etc. Baking powder is pure sodium bicarbonate . Baking soda is a mixture of several chemical compounds, including sodium bicarbonate, an acidulant, and a desiccant. The main difference between baking soda and baking soda is that baking soda is a single compound while baking soda is a mixture of compounds.

Key areas covered

1. What is baking powder - definition, mode of action 2. What is baking powder - definition, mode of action 3. What are the similarities between baking powder and baking powder - overview of the common features 4. What is the difference between baking powder? and baking soda - comparison of key differences

Key Terms: Baking Soda, Baking Soda, Dough, Raising Agents, Sodium Bicarbonate, Sodium Bicarbonate, Yeast

What is baking soda?

Baking soda is pure sodium bicarbonate powder. It's a propellant. That is, when baking soda is added to a dough, it will cause the dough to expand in volume. The IUPAC name of sodium bicarbonate is sodium hydrogen carbonate . The chemical formula is NaHCO ₃ and the molar mass is 84.0066 g / mol.

Baking soda compound is a solid white crystalline compound. But it appears as a fine powder. It is an odorless compound with a slightly salty taste due to the presence of sodium. When heated, baking soda decomposes and forms sodium carbonate.

Figure 1: Baking soda is a white solid compound

Major uses of baking soda include making baking powder, using it as a leavening agent in cooking, as a pesticide, as a mild disinfectant, etc. However, the most popular use is as a leavening agent for baked goods.

Baking soda can react with acidic ingredients in the dough. This reaction releases carbon dioxide (CO ₂ ) gas. This gas becomes trapped in the dough instead of leaving the dough. This inclusion of gas causes the volume of the dough to increase over time. Heat can also cause this volume expansion through thermal decomposition of baking soda. This decomposition begins at around 80 ^o C and results in sodium carbonate, along with the release of carbon dioxide.

2 NaHCO ₃ → Na ₂ CO ₃ + H ₂ O + CO ₂

What is baking soda?

Baking soda is a mixture of sodium bicarbonate, an acidulant, and a desiccant. The acidulant is usually tartar and the desiccant is starch. Baking soda is a leavening agent. It can increase the volume of a batter or batter mix by releasing carbon dioxide gas. This released gas is trapped in the dough and causes the dough to expand. It also lightens the texture of the baked good. Baking soda is used instead of yeast, which creates unwanted flavors through the fermentation process.

Baking powder is available either as a single-acting baking powder or as a double-acting baking powder. Single-acting baking soda contains tartar along with sodium bicarbonate. Double-acting baking soda contains approximately 30% sodium bicarbonate along with monocalcium phosphate and sodium aluminum sulfate. These components, when combined with water, cause the release of carbon dioxide .

The single-acting baking powder is easily activated by moisture. Therefore, the product should be baked immediately after mixing the powder. But double acting baking soda reacts in two phases. Therefore, it can stand briefly before baking.

The desiccant (usually starch) in baking soda is helpful in improving stability. Corn starch is often used for this. It can absorb moisture; thus the durability is increased.

Similarities Between Baking Soda and Baking Soda

• Both contain sodium carbonate as a component
• Both are propellants
• Both are used in bakery productions
• Both can increase the volume of a dough

Difference Between Baking Soda and Baking Soda

definition

Baking Soda: Baking Soda is pure sodium bicarbonate powder.

Baking Soda: Baking Soda is a mixture of sodium bicarbonate, an acidulant, and a desiccant.

Components

Baking Soda: Baking Soda contains only sodium bicarbonate.

Baking soda: Baking soda contains sodium bicarbonate, an acidulant like tartar, and a desiccant like corn starch.

Acidulants

Baking powder: Baking powder does not contain acidulants.

Baking powder: Baking powder contains either tartar or a mixture of monocalcium phosphate and sodium aluminum sulfate as an acidulant.

Desiccant

Baking powder: Baking powder does not contain any desiccants.

Baking powder: Baking powder contains starch (mostly corn starch) as a desiccant.

Time

Baking Soda: If baking soda is added, the product should be baked immediately.

Baking powder: When adding single-acting baking powder, the product should be baked immediately after mixing; when adding double-acting baking powder, the dough can be kept for some time before baking.

diploma

Both baking soda and baking soda are made from sodium bicarbonate. Sodium bicarbonate can react with acidic components in the dough and release carbon dioxide. This carbon dioxide causes the dough to expand. The main difference between baking soda and baking soda is that baking soda is a single compound while baking soda is a mixture of compounds.

References:

1. "Departure agent". Encyclopædia Britannica, Encyclopædia Britannica, inc., April 6, 2016, available here . 2. "Baking powder". BBC Good Food, available here . 3. "Sodium Bicarbonate." Wikipedia, Wikimedia Foundation, December 15, 2017, available here .

Image courtesy:

1. “Baking powder shoot in the studio” by Aqua Mechanical (CC BY 2.0) via Flickr 2. “9510” (CC0) via PEXELS